Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 157

Table of Contents

4 cups flour

1½ teaspoons salt

1¾ teaspoons soda

1¾ teaspoons cream of tartar

¼ teaspoon grated nutmeg

¼ teaspoon cinnamon

½ tablespoon butter

1 cup sugar

1 cup sour milk

1 egg

Put flour in shallow pan; add salt, soda, cream of tartar, and spices. Work in butter with tips of fingers; add sugar, egg well beaten, and sour milk. Stir thoroughly, and toss on board thickly dredged with flour; knead slightly, using more flour if necessary. Pat and roll out to one-fourth inch thickness; shape, fry, and drain. Sour milk doughnuts may be turned as soon as they come to top of fat, and frequently afterwards.